Changes

As for the Jewish lox, it tends to be replaced with smoked salmon today, but the real deal is more like the Scandinavian ''gravlax'', that is, salmon pickled in salt and buried in the ground. So this is what I did: I mixed equal amounts of coarse salt and sugar, as well as a bunch of dill and a few peppercorns and juniper berries. A I spread the mixture on both sides of a salmon fillet and then – no, I didn't bury it; I just wrapped it in plastic foil and left in the fridge for two days. Then, I unpacked it, gently brushed away the salt-and-sugar mixture, and cut the lox into paper-thin slices.